Okroshka with green peas on kvass with sausage

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary products according to the list. Boil the potatoes. To do this, wash the tubers thoroughly and throw them into boiling water unpeeled, so the useful substances will be preserved better. Cook the potatoes for 25 minutes, then cool. Boil the eggs hard-boiled (8-10 minutes after boiling). Cool by pouring cold water.

2. Step 2:

   

   Rinse the greens well (dill, parsley, green onion feathers), dry with paper towels. Finely chop. Add a little salt and remember with a tolkushka so that it becomes soft, highlights the juice and aroma.

3. Step 3:

   

   Peel the cooled potatoes. In a warm form, it should not be added, otherwise it will spoil the taste of a cold dish. Cut it into approximately the same cubes, as well as boiled sausage, peeled eggs, cucumber. If the cucumber has a thick skin, then peel it. It is not necessary to remove from the young fetus. It can be grated on a coarse grater, as you prefer. I recommend slicing radishes smaller.

5. Step 4:

   

   In a large bowl, mix all the sliced vegetables, green peas. I don't add salt anymore, then everyone will add salt to their plate to taste. Cover the bowl with a lid or tighten it with cling film, put it in the refrigerator.

6. Step 5:

   

   Put the blank for okroshka into serving plates, pour kvass. You can replace it with whey, kefir, mineral water, ayran, filtered water with vinegar. Then everyone adds to taste what he wants more. For example, you can put a little mustard, horseradish (1 tsp each), sour cream, mayonnaise. Any of the options will be delicious. Bon appetit!